BANANA PUDDING CHEESECAKE
This weeks Sunday Supper theme is a Big Virtual Picnic and I couldn't think of something better to bring to a picnic than a Banana Pudding Cheesecake.
For the the banana cream pie lover I don't think dessert gets much better than this.
Banana cream pie meets cheesecake. Colt said it's so good it doesn't even need the whip cream.
INGREDIENTS:
Graham Cracker Crust
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
7 tablespoons Butter, Melted
Banana Pudding Cheesecake
2/3 cup Granulated Sugar
1/3 cup All-Purpose Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
INSTRUCTIONS:
Graham Cracker Crust
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Banana Pudding Cheesecake
In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer.
Cook until thickened and the consistency of thick pudding. It will hold consistency on spoon.
Remove from heat, and stir in vanilla extract.
Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream, and additional sliced banana.
For the the banana cream pie lover I don't think dessert gets much better than this.
Banana cream pie meets cheesecake. Colt said it's so good it doesn't even need the whip cream.
INGREDIENTS:
Graham Cracker Crust
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
7 tablespoons Butter, Melted
Banana Pudding Cheesecake
2/3 cup Granulated Sugar
1/3 cup All-Purpose Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
INSTRUCTIONS:
Graham Cracker Crust
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Banana Pudding Cheesecake
In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer.
Cook until thickened and the consistency of thick pudding. It will hold consistency on spoon.
Remove from heat, and stir in vanilla extract.
Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream, and additional sliced banana.
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